Fill crisp bread cups with tender button onions tossed in a mustardy glaze. Try other low fat mixtures of vegetables, such as ratatouille, for a delicious change.
ingredients
serves 4
12 thin slices of white or whole wheat bread
1/2 pound button onions or shallots
2/3 cup vegetable stock
1 tbsp dry white wine or dry sherry
2 turkey rashers, cut into thin strips
2 tsp Worcestershire sauce
1 tsp tomato puree
1/4 tsp prepared English mustard
salt and black pepper
sprigs of flat leaf parsley, to garnish
method
1. Preheat the oven to 200°C (400°F). Stamp out the bread into rounds with a 3 inch fluted biscuit cutter and use to line a 12-cup patty tin.
2. Cover each bread case with nonstick baking paper and fill with baking beans. Bake blind for 5 minutes. Remove the paper and beans and bake for a further 5 minutes, until lightly browned and crisp.
3. Meanwhile, put the button onions or shallots in a bowl and cover with boiling water. Leave for 3 minutes, then drain and rinse under cold water. Trim off their top and root ends and slip them out of their skins.
4. Simmer the onions and stock in a covered saucepan for 5 minutes. Uncover and cook, stirring occasionally until the stock has reduced entirely. Add all the remaining ingredients, except the flat leaf parsley, and cook for 2 - 3 minutes.
5. Fill the toast cups with the devilled onions. Serve hot, garnished with sprigs of flat leaf parsley.
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